One of the greatest things about my husband, is the amount of ideas he generates. I mean, it is nonstop. The best part is that I get to help execute many of them.
His new one: Share recipes on my blog.
So alas, another idea conquered. My hope is to post one recipe and photo of the finished product per week. Today, I am giving you bagels (thanks Marina for the recipe!) One fantastic trait of bagels is their versatility. Toast or broil with some added seasonings to your hearts content. We have put cinnamon and sugar on them, used them for turkey sandwiches with a little mayo & mustard, and also toasted with garlic oil to eat with pasta. So, without further ado, here is your recipe for this week:
- 1 1/2 C warm water
- 2-3 T active dry yeast
- 2 T sugar
- 1 tsp salt
- 4 C flour
- 1 T oil
- Put warm water and yeast in a large bowl- allow to sit 5 minutes or until frothy.
- Mix the rest of the ingredients into the bowl until soft and well kneaded. The dough should be smooth and soft- sometimes you have to knead a while.
- Let rise until doubled~ approx 1 hour.
- Punch dough down and form bagels. Roll them into balls and using your forefinger, poke and twirl an opening in the center of the bagel. Don’t make the bagels super large because they will rise again.
- Dust the bottom of the bagels and let them rise another 30-45 minutes.
- Preheat oven to 350.
- Boil another large pot of water- if you want to make your bagels slightly more sweet, add about 1/3 c of syrup or brown sugar.
- Boil the bagels for 45 seconds on each side.
- Bake for 10-15 minutes or until golden brown and slightly crispy.